I picked up a pork butt from the butcher yesterday (already on the smoker as of this morning). It is just a gorgeous piece of meat. I washed it off and the meat just feels silky smooth, great color, almost no fat needed to trim off it and still 8 #'s.

I liberally injected the butt with a mixture of Fab-P, Apple Juice, and Pineapple Juice then liberally dusted with rub. Drop in some honey on top and let it go to sleep for the night:

I brought it out this morning (see above) and it is now sitting on the smoker at between 225 and 250.

Closest thing I can describe it as is a pork bouillon. It comes in a powder for and you add 2 cups liquid to ever 1 cup of the powder. It smells and tastes great, sweet, and a little bit salty.

As I said, pork bouillon is probably the best description I have of it.

People on the board have told me to be wary of using pineapple juice as it breaks down the meat and can make the meat mushy, but I haven't had that issue. Works well for me.

I'll end up bringing the butt up to 205 then wrapping and letting it rest in a warm oven.

Will pull it tonight then let it cool off. Wrap it up and freeze it. I'll defrost it next week and toss it with some apple juice in an oven at 200 degrees for a couple of hours. Should come back up to temp nicely.